Tag Archives: raw

Um…who doesn’t love any kind of nut butter right? Well in my abode we can’t even have it present because it will be gone before the day ends!

However, I found this lovely recipe that is more of a healthy treat than a “spoon in the jar and feel guilty” kind of deal. It is a quick & simple butter that is not as heavy as most nut butters. Delicious recipe for fall because it incorporates pumpkin – ahhh I love autumn squashes 🙂

My love for fermented & raw veggies has gotten a tad out of control….I have officially caused the Whole Foods in Boston to be sold out of the red cabbage last week & today I just cleared the shelves of the last gingered carrots! The brand, Real Pickles, sells numerous kinds of fermented products, but these two are clearly my fave.

I am assuming you have a lot of questions about these fermented loves of my life – so let me ramble off the numerous benefits of them:

Fermentation breaks down phytates – phytates block mineral absorption. The more this is cleared up, the better your body is able to absorb nutrients. .

And most importantly – lets not forget the taste! I can eat the carrots or cabbage straight out of the jar they are so yummy! However, I typically toss one of them in my salad or much on it as a snack with nutritional yeast & hemp seeds (I am right now, as I am typing away)!

In the same blender add 2C unsweetened shredded coconut & blend on high speed till it resembles butter (sort of). This sounds weird and I was skeptical, but it really does turn into a sticky, buttery consistency!

Smooth out top layer, stick back in freezer & let set for at least 2hrs

Make sure to let this cake sit out for a few minutes before serving & don’t forget to top with frozen blueberries before cutting into it! I’m drooling with excitement to slice into this later tonight!!

This dish is not only raw & simple to make (5minutes!), but it brings unexpected flavor in every bite! It is such a fun twist to any side salad for your summer BBQs & will for sure impress your friends & family!

Lets get to it…

Roughly chop up 2 small heads of broccoli & dice 1pint of baby tomatoes – place in bowl

A while back, one of my girlfriends urged me to get a spiral cutter to make veggie noodles – I bought it, never used it & stored it away. Welp, that is until I went to one of my fave spots in the city, Gustorganics*. Their summer menu has raw zucchini pasta with a spinach pesto that my hub & I can not get enough of! With the cutter already handy at home I decided to give it a whirl!

First off this is a cold meal – so it is perfect for any summer party! Side dish, buffet table or even as a main – this raw meal will for sure be talked about!

Here’s how to create this tasty dish…

Cut of the ends off a zucchini, place one end into the spiral cutter & start turning the zucchini (make sure the cutter is placed over a bowl)

Blend til the consistency of paste – add to bowl with the ‘pasta’ & mix

To serve add diced tomatoes or even baked tofu on top!

*Gustorganics is one of my fave restaurants in NYC. It is the first & only certified organic restaurant in New York that uses all organic ingredients behind the bar & in the kitchen. Perfect for breakfast, lunch, dinner or even pop in to get a fresh juice!